Ethiopian Inspired Tomato Soup
The next soup I made was inspired by the flavors of Ethiopia - and I think it's my favorite of the two. Flavored with garlic, onion and spices like cardamom, cinnamon, cumin and berbere (and more!). The flavors are rich and satisfying.
Course:
lunch, Main Course, main dish, Soup
Cuisine:
American, Ethiopian
Keyword:
berbere, black pepper, cardmom, cilantro, cinnamon, clarified butter, cumin, garlic, green onion, nutmeg, tomatoes, turmeric, yogurt
Servings: 4 bowls
Ingredients
- 1/2 cup clarified butter
- 1/4 teaspoon cardamom
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 2 Tablespoons berbere spice
- 28 oz can diced or crushed tomatoes
- 3 cup chicken or vegetable broth
- plain greek yogurt for garnish
- fresh cilantro leaves for garnish
Instructions
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First, heat the clarified butter in a heavy pot. Add the spices and simmer on low for a few minutes.
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Add the garlic and onion.
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Cook gently, until the vegetables are starting to soften.
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Stir in the tomatoes and broth, then bring to a boil.
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Reduce heat to low and simmer, uncovered, for about 45 minutes, stirring occasionally.
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Using an immersion blender, puree the soup leaving some large chunks.
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Serve it hot garnished with plain greek yogurt and fresh cilantro leaves.
Recipe Notes
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